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country: Czech Republic

8/31/2020

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I have always wanted to visit the Czech Republic! The art, the culture, the history. Fun fact: I was an art major in school and a piece of my heart will always belong to the arts. Their food might as well be art, because this meal was amazing! Right up my alley, with bite sized foods and great beer!

Appetizer: Obložené Chlebíčky
Main Course: Vepro-Knedlo-Zelo
Dessert: Trdelnik
Drink: Praga Pilsner Beer

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plantain  bowls

8/31/2020

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This may not look like much, but this meal was SO delicious and so different than what I was expecting. Protein, greens, and healthy carbs?! Sign me up!

Ingredients:
2.5 tbsp avocado oil
3 cups shredded chicken
2 ripe plantains
1 tsp sea salt
1 bunch kale
1/2 lemon- juiced 

Garlic Sauce:
​
1/2 c avocado mayo
2 cloves garlic, chopped
2 tbsp lime juice
Directions:

1. Peel the plantains by slicing off the ends and scoring them with a pairing knife lengthwise, then slice plantains at an angle, crosswise into 1/2" thick slices. Heat 1 tbsp avocado oil in a skillet over medium and add plantains once hot. Fry for 3-4 minutes before flipping and frying on the other side until golden brown on each side. Sprinkle with sea salt and set aside. 
2. Wash and dry kale before removing stems and coarsely chopping the leaves. Heat the 1/2 tbsp avocado oil in a large skillet over medium and add kale once oil is hot. Toss and cover with a lid to allow kale to wilt for 3-4 minutes. Once wilted remote lid and stir in lemon juice and a pinch of salt before setting aside. 
3. To make the garlic sauce place all ingredients in a bowl and stir until combined. 
4. Heat 1 tbsp avocado oil in a large skillet over medium-high heat and add shredded chicken to the pan. Cook for 3-4 minutes until crisp before flipping and crisping on the other side.
5. Layer kale, plantains, and chicken in a bowl before topping with garlic sauce and serve.  
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Country: Lebanon

8/9/2020

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One of my FAVORITE people in the entire world is from Lebanon so when we drew it I screamed a little! I was so excited to make the delicious food we use to have from her family's restaurant in Portland and to try to live up to the memories I had! I did a pretty decent job I would say. My heart hurts for Beirut. Please keep them in your thoughts and learn about this amazing country and city. 


Appetizer: Tabbouleh with hummus and pita
Main Course: Chicken Shawarma with tomato and cucumber
Dessert: Baklava
​Drink: Arak - made from Aniseed (try this)

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Country : Australia

7/30/2020

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This week for Australia you won't find any Vegemite, fairy bread, or Witchetty grubs, but you will find meat pies, prawns, bbq, Lamingtons, and wine. Which sounds like a much better idea anyway! This meal was delicious thanks to my wonderful friends Joe and Seth! I also leaned that it is customary for party pies (small meat pies) to be eaten one handed and the trick is to not let the filled spill out whatsoever. Dinner and a show!? Yes please!

Appetizer: Meat Pies
Main Course: BBQ Prawns & Veggies
Dessert: Lamingtons
Wine: The Hermit Crab - Viognier Marsanne 

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Cashew Chicken

7/30/2020

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I am working my tail off to bring you all of the different dishes you can make with crockpot shredded chicken! Here is another, summery, veggie heavy, perfect summer dinner. 

Ingredients:
2 tbsp avocado oil (or oil of choice)
2 red bell peppers, sliced into thin strips
8oz broccoli florets
6oz peas
3 C shredded chicken- already made in the crockpot
2 green onions, sliced thinly
1 1/2 C toasted cashews
4 1/2 C rice or cauliflower rice

Stir Fry Sauce:
1/2 C coconut aminos
1/2 C chicken broth
1 tsp toasted sesame oil
1 1/2 tsp rice wine vinegar
1/2 tsp ginger powder
1/2 tsp red pepper flakes
1/4 tsp sea salt
1 tsp arrowroot powder (or cornstarch)
Directions:

1. To make Stir Fry Sauce, in a medium sauce pan combine all ingredients except arrowroot powder and bring to a simmer. Cook 5 minutes. In a small bowl mix arrowroot powder with 1 tbsp water and then whisk into the sauce pan. Bring to a boil, stir and set aside. 
2. Preheat large skillet over medium-high, when hot add 1 tbsp oil and bell pepper strips. Cook until slightly browned before adding broccoli and peas to the pan and cook to soften. 
3. Add the remaining oil, chicken, green onions, and cashews to the pan. Cook for a couple minutes until chicken is warmed through and then pour stir fry sauce over and toss to coat. Serve over rice. 
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